Quinoa and cauliflower pie, gluten free

I got the idea from this Italian blog and although I changed almost everything in it, I kept the main ingredients: cauliflower and quinoa. I liked this idea because A: I really wanted to do something else with quinoa that didn't involve a salad or a risotto-type-of-dish, and B: I had cauliflower.


1 cup quinoa
1 small cauliflower
200 g feta cheese
2 free range eggs
Half tsp cumin seeds
salt and pepper to taste
olive oil

Wash the quinoa, then place in a good pot with 2 cups of water. I also decided to cook the cauliflower at the same time (save gas, flavour and nutrients). Cut and wash the cauliflower florets and place over the quinoa. Simmer for 20 minutes. turn the heat of and let it rest for 15. Cube the feta and add to the quinoa and cauliflower, mixing very well. Add the eggs and mix well. With a mortar and pestle lightly crush the cumin seeds and add to the mixture. Adjust with salt and pepper. Brush a terracotta or other oven dish with olive oil, them pour the mixture in, patting it down well. Level the top and drizzle with more olive oil. Bake at 180°C for 30 minutes. Let it cool down lightly before serving, so that it will cut well. 

Even better the day after, re-heated.

Photos and Recipes by Alessandra Zecchini ©


  1. Beautifully done, who can resist to this wonderful and delicious dish.


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